Wash vine ripen tomatoes under cold water. Juice tomatoes with the skin on. Reduce half the tomato juice with the pulp until thick, cool to room temp. In a stainless steel pot add the other half of the tomato juice to the reduced tomato juice and heat to 116 degrees F. Once the temp is reached add basil, crushed garlic, horseradish, black peppercorns, salt, sugar, lemon zest and juice and keep temperature at 116 degree F for three hours. I prefer to do this step in the immersion circulator, so you don't have to watch the temp and so it doesn't release steam. After three hours, strain the liquid and adjust with salt . Add 1% by weight of lecithin to the tomato juice and buzz with and immersion blender to make bubbles/froth. Do not heat over 116 begree F, or you will lose the freshness of the tomato.
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